Christmas fudge

• golden icing sugar↗450g g
• double cream↗400g g
• butter↗50g g
• glucose syrup↗1 tbsp tbsp
• vanilla bean paste↗1 tbsp tbsp
• multi‑spice½ tsp tsp

  ½

• dried fruits and zest100g mixed g

  mixed

• orange↗1

  zest

Step-by-step instructions

1. 1

   Line a 20 × 20 cm baking pan with parchment paper. Transfer the sugar, cream, butter and glucose syrup into a large saucepan. Warm over low heat, stirring occasionally, to dissolve the sugar and melt the butter.

2. 2

   When the sugar has melted, insert a candy thermometer into the mixture, ensuring its tip is fully immersed in the syrup – if not, transfer the mixture to a smaller pot large enough for the syrup to boil. Increase the heat to medium‑high and bring the syrup to a boil, stirring occasionally to prevent scorching. When the thermometer reads 116 °C (the soft‑ball stage), remove the pot from the heat.

3. 3

   Let the mixture stand untouched for 5 minutes until the temperature drops to 110 °C, then add the vanilla bean paste, multi‑spice, the dried fruit and zest mixture, orange zest, and a pinch of salt.

4. 4

   Remove the thermometer and vigorously beat the mixture with a wooden spoon, checking the temperature each minute until it falls to about 60 °C. At this stage the mixture becomes very thick and loses its shine. Remove the thermometer and continue beating for a few more minutes. This step is crucial as it promotes the formation of fine sugar crystals that give the fudge a smooth, creamy texture.

5. 5

   Quickly pour the fudge mixture into the prepared pan and smooth the surface with a spatula. Let it cool overnight at room temperature – do not refrigerate, otherwise it will become sticky and not set properly. Cut into 36 portions. Store in an airtight container at room temperature for up to two months.